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Baked Zucchini Slices Recipe

 A much healthier version than fried. and still full of flavor. Easy to spread on a cookie sheet and bake until golden not having to cook over the stove. The crispy outside is very flavorful and still will give you the Italian taste we grew up with, healthier version with less fat content from deep frying.

I have to say it didn't compromise the taste and I fooled everyone, no one thought these weren't fried!

 Sometimes I make a batch baked then add marinara and mozzarella on top for a treat!

A delicious alternative if your watching your cholesterol.

Baked Zucchini Slices
2 or 3 zucchini sliced
1 cup flour seasoned with 
1/2 teaspoon each salt,
 garlic powder,
 parsley and oregano add to a zip lock bag

1 cup Italian flavored bread crumbs seasoned with 3 tablespoons grating cheese added to a zip lock bag
1/4 cup egg whites with 3 tablespoons water beat into them

In a large pie plate add the egg whites and zucchini slices to coat.
In the large zip lock bag with the flour mixture. Toss the zucchini slices (removing from the egg whites) into the bag to coat.
Next dip the flour coated zucchini back into the egg white mixture just to moisten a little.
Shake in a plastic bag filled with bread crumb mixture.
Place on a parchment lined baking sheet or cookie sheet lightly sprayed with cooking oil.
Drizzle tops with a little olive oil.
Bake on 400 degree hot oven until very browned and crisp looking on top around 35 minutes. Great dipped in some homemade Marinara fresh tomato sauce.

+claudia lamascolo author

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